Saucisson de Lyon with warm potato salad

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 30

Appears in
Regional French: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

Lyon is renowned for its hearty dishes, often featuring onions, potatoes and charcuterie. The Lyonnais sausages used in this recipe need to be carefully poached to prevent them from bursting, and can be bought or made with or without pistachios.



  • 1 carrot, thinly sliced
  • 2 onions, thinly sliced
  • 2 celery sticks, thinly sliced</


  1. To make the court-bouillon, place the carrot, onion, celery, leek, seasonings and white wine in a large pan and bring to the boil for 5 minutes over high heat. Remove the pan from the heat and set aside to cool.
  2. Place the potatoes in a large pan of salted water. Bring to the boil, then reduce the heat and simmer for 20–30 minutes, or until tender to the point o